December has officially arrived and that means we've all got holiday parties, travel, this Mariah Carey song, and sugary cookies on the brain. With all the booze- and indulgent food-filled celebrations going on, this festive month makes it very easy to fall off our respective wellness wagons. But suddenly being down to party 24/7 is no cause for filling your body with questionable ingredients, just so you can commit to 3x/week workouts and quitting carbs as your new year's resolution come January... Enter: this healthy-ish treat from Danny Seo's Naturally, . . .
Holiday party appetizers don't have to be complicated. These oven-baked sweet potato wedges with a Buffalo-style blue cheese dip are sure to be a crowd-pleaser - and they're pretty healthy, too. Through extensive empirical research in my adult life (aka: talking with friends), I've arrived at the conclusion that while most people would love to host holiday parties at home, many are intimidated by the idea of cooking for others. But what people don't realize is that a get-together doesn't have to be a vision of Pier 1 perfection, and it definitely doesn't have to be . . .
Have you heard of coffee flour yet? Contrary to what the name suggests, it is not made from the beans that make us feel like humans in the morning. Coffee flour is an innovative new product made from coffee cherries - the plant that houses coffee beans - which are typically discarded during processing. Dan Belliveau, CEO of CoffeeFlour™ and former Starbucks engineer, advocates for the product as a way to improve the sustainability of our food supply chain, as well as to add more nutrients to our diets. Each year, tons of coffee beans destined for our morning cups of . . .
I first learned about the Hemsley sisters when they were guests on Radio Cherry Bombe last year, and it was love at first sound bite. Aside from becoming obsessed with their awesome British accents, I learned that Melissa and Jasmine stumbled into the world of food in an unlikely way. Older sister Jasmine became interested in the connection of food and health during her modeling career. Subsequently, in partnership with sister Melissa, HEMSLEY + HEMSLEY was born as a bespoke service to help people with their digestion and dietary issues. The two started doing catering . . .
Some weeks ago, I had friends over for brunch and served a Mexican-inspired menu. You'll probably never see me present a frosted cake or anything too sugary at the end of a meal, but I don't like to leave people hanging either, and usually make some simple cookies or a fail-proof quick bread. For this particular meal, I made zucchini bread, and instead of serving regular butter alongside, I made a honey-cilantro compound butter to tie in with the Mexican theme. Much to my pleasant surprise, everyone ooh-ed and aah-ed over this "dessert." They licked their fingers, . . .
So the Union Square Greenmarket sells these vegan carrot cookies that I absolutely adore. They're chewy, dense, not overpoweringly sweet, and really quite large for a cookie - probably weighing in at close to one pound. Last Wednesday, I started my workday with a meeting at the Greenmarket and picked up one of these cookies on my way to the office. I proceeded to nibble on it throughout the day, growing increasingly more in love with the concept of this damn cookie. This could only mean one thing - I'd have to try making them at home. I crawled around the interwebs, . . .
When I first started thinking about what kind of recipes I wanted to develop in my Food Media class, I knew I wanted to try things I would never work on at home. I really wanted to take advantage of the professional kitchen with tons of equipment, and the immeasurable expertise of Dawn Perry and the 13 other cooks at my disposal. My dessert is, hands down, my favorite of the five recipes I developed, and I think it's because it's the opposite of the kind of food I usually cook. It's rich, super indulgent, and includes a sauce that isn't complicated per se, but a bit . . .